Low FODMAP Coconut Shrimp Curry
Creamy, fragrant, and packed with plump shrimp, this coconut curry is the kind of weeknight dinner that feels far more indulgent than the effort involved. The sauce builds its deep, aromatic base from ginger, lemongrass, and a bloom of warm spices — no onion or garlic cloves needed, which is exactly where most curry recipes go sideways for anyone managing digestive sensitivities. Garlic-infused oil delivers all that savory depth without the fructans, and using only the green tops of scallions keeps things firmly in safe territory. Full-fat coconut milk gives the sauce a luscious, velvety body that clings to every shrimp, while a hit of fish sauce and fresh lime juice keep it bright and balanced rather than heavy. Red bell pepper adds a pop of color and a gentle sweetness that plays beautifully against the heat from the red pepper flakes. The whole thing comes together in one skillet in well under 30 minutes and serves four over jasmine rice, making it a genuinely satisfying option when you want bold flavor without the guesswork of scanning ingredient labels on a store-bought sauce.
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Learn more →Ingredients
4 servings
For the curry
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 1 stalk lemongrass, outer layers removed, tender inner stalk finely minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp red pepper flakes
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 medium red bell pepper, thinly sliced
Ingredient noteA serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- salt and pepper, to taste
For serving
- 3 cups cooked jasmine rice, for serving
- ¼ cup fresh cilantro leaves, roughly torn (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
- 2
Heat the garlic-infused oil in a large skillet or wok over medium heat until shimmering. Add the ginger and lemongrass and cook, stirring constantly, until fragrant and just beginning to soften, about 1–2 minutes.
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